Sweet Sour Chilli Prawns

1 lb River Prawns (8/12 per lb), washed and pat dry
1 medium Yellow Onion, diced
8 Thai Birds-eye Chilies, finely chopped
2 Eggs, lightly beaten
5 -6 fresh red chillies
2 inch Ginger,

Peanut oil for deep-frying
2 Tbsp  Vinegar
1 tsp red wine or Chinese cooking wine,optional
4 Tbsp Ketchup
3 Tbsp Linggam Chilli Sauce
2 tbsp Sugar
2 tsp Corn flour

1 1/2 cup Water
Chopped spring onions and cilantro

In a large wok over high heat, add enough oil and pan fry the prawns. Then set aside.
Remove the oil from the wok and reserve about 2 Tbsp. Turn the heat on medium and add the ginger, garlic, yellow onion and chilies. Cook the mixture until fragrant.
Then mix in the prepared sauce and bring it to a boil.
Add the prawns and stir briefly. Then add the beaten eggs and stir until all the eggs are cook and well combined. Serve immediately!


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